1/2 stick butter
4 oz. slivered almonds
4 strips bacon, fried crisp
2 (16 oz.) cans asparagus, drained
4 slices American cheese
1 can cream of mushroom soup
Seasoned croutons

Brown almonds in butter. Set aside. Crumble bacon; set aside. In a loaf pan put 1 can of asparagus on bottom. Cover with 2 slices of American cheese. Sprinkle 1/2 of almonds, then 1/2 of bacon and about 1/2 croutons. Repeat all layers again. Cover with cream of mushroom soup. Bake at 350 degrees for 30 minutes. Serves 6.